1-pyrroline
3,4-dihydro-2H-pyrrole

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  5724-81-2 3,4-dihydro-2H-pyrrole 95%

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Name: 3,4-dihydro-2H-pyrrole CAS Number: 5724-81-2 3D/inchi ECHA EINECS - REACH Pre-Reg: 227-230-6 FDA UNII: 2SK2I7766O Nikkaji Web: J26.032K Beilstein Number: 103165 XlogP3-AA: -0.30 (est) Molecular Weight: 69.10679000 Formula: C4 H7 N NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 1603 1-pyrroline DG SANTE Food Flavourings: 14.167 1-pyrroline FEMA Number: 3898 1-pyrroline FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 5724-81-2 ; 1-PYRROLINE   Physical Properties: Appearance: colorless clear liquid (est) Assay: 99.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.84900 to 0.85500 @ 25.00 °C. Pounds per Gallon - (est).: 7.065 to 7.114 Refractive Index: 1.44000 to 1.44600 @ 20.00 °C. Boiling Point: 87.00 to 89.00 °C. @ 760.00 mm Hg Acid Value: 1.00 max. KOH/g Vapor Pressure: 24.350000 mmHg @ 25.00 °C. (est) Flash Point: 56.00 °F. TCC ( 13.33 °C. ) logP (o/w): -0.117 (est) Soluble in:   alcohol   water   water, 2349 mg/L @ 25 °C (est)   Organoleptic Properties: Odor Type: ammoniacal ammoniacal shrimp seafood Odor Description:at 0.10 % in propylene glycol. ammoniacal shrimp seafood Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Axsyn For experimental / research use only. 2H-Pyrrole,3,4-dihydro- BOC Sciences For experimental / research use only. 3,4-dihydro-2H-pyrrole 95% Parchem 1-pyrroline Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   Safety Information:   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 1-pyrroline usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (μg/capita/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 18 Click here to view publication 18   average usual ppm average maximum ppm baked goods: - - beverages(nonalcoholic): 0.00050 0.00250 beverages(alcoholic): 0.00250 0.00500 breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: 0.00250 0.01000 frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: 0.01000 0.10000 hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 0.00010 0.00100 milk products: - - nut products: 0.00030 0.00300 other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: 0.00500 0.02000 soft candy: - - soups: 0.01000 0.01000 sugar substitutes: - - sweet sauces: - -   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting) View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :79803 National Institute of Allergy and Infectious Diseases:Data 3,4-dihydro-2H-pyrrole Chemidplus:0005724812   References:   3,4-dihydro-2H-pyrrole NIST Chemistry WebBook: Search Inchi Pubchem (cid): 79803 Pubchem (sid): 135038093   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View CHEBI: View KEGG (GenomeNet): C15668 HMDB (The Human Metabolome Database): HMDB12497 FooDB: FDB008292 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View Wikipedia: View   Potential Blenders and core components note For Odor No odor group found for these satinaldehyde FL/FR floral floral cyclamen aldehyde FL/FR hyacinth acetals FL/FR ocean propanal FL/FR nutty 2,4,5- trimethyl oxazole FL/FR sulfurous fish thiol FL/FR For Flavor No flavor group found for these 2- acetyl-1-pyrroline FL amyl amine FL butyl amine FL (±)-sec- butyl amine FL iso butyl amine FL ethyl amine FL hexyl amine FL 2- methyl butyl amine FL iso pentylidene isopentyl amine FL phenethyl amine FL propionyl pyrroline 1% in vegatable oil triglyceride FL iso propyl amine FL (R)-N,N,alpha- trimethyl benzyl amine FL tripropyl amine FL alliaceous alliaceous dicyclohexyl disulfide FL 3- tetrahydrothiophenone FL ammoniacal 2- methyl piperidine FL aromatic hyacinth acetals FL/FR burnt 2,4,5- trimethyl oxazole FL/FR fishy 4,5- dimethyl thiazole FL 3- penten-2-one FL trimethyl amine FL floral ocean propanal FL/FR satinaldehyde FL/FR green cyclamen aldehyde FL/FR seafood 1,4- dithiane FL sulfurous fish thiol FL/FR   Potential Uses: FL prawn   Occurrence (nature, food, other):note   clam Search PMC Picture   shrimp roasted shrimp Search PMC Picture   squid Search Picture   Synonyms: 3,4- dihydro-(2H)-pyrroline 3,4- dihydro-2H-pyrrole 2H- pyrrole, 3,4-dihydro- d(1)- pyrroline delta(1)- pyrroline   Articles: Info:aliphatic and aromatic amines and amides

Notes: Present in clam and squid. Flavouring agent for fish products and other foods